Traditional Mooncake (Easy)

IMG_7850I call this recipe easy, because this is absolutely the first time I am making mooncakes in my life. I opted the easy way out and used  store bought paste. I also did not use any salted egg yolks. My eggwash is also another easy step of just using a full beaten egg and nothing else. Try it, it’s easy 🙂

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Recipe ( makes 6 x 110g, adapted from Christine)

  • 60g golden syrup
  • 1/2 tsp alkaline water
  • 28g oil
  • 100g plain flour
  • 420g paste of your choice
  • about 20g melon seeds

Method

1. Using a handwhisk, mix the liquids thoroughly.

2. Add in sifted flour and mix till a dough forms. Cover and rest for 40 min.

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3. Add melon seeds to paste and mix with spatula till evenly combined. Divide into 6 balls of about 73g and roll them round.

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4. After resting, divide the skin dough into 6 balls, about 31 g. Using a clingwrap both on top and bottom, roll out the dough using a rolling pin till about 2 mm thick.

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5. Remove the top  clingwrap, lift up the dough using the bottom clingwrap onto your palm. The bottom clingwrap helps to prevent the very thin dough from crumbling.

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6. Place the filling paste onto the dough and start wrapping. Gently nudge the dough to close up. If it breaks a little, just patch it back.

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7. Place the mooncakes into the plunger mould and press out onto the lined baking tray. Repeat for the rest.

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8. Bake in preheated oven at 175 deg C for 12 min. After that, take out the mooncakes and rest for 15 min.

9. Apply a thin layer of eggwash. Use a tissue paper to draw out the egg wash trap in between lines. Return the moon cake to the oven and bake for another 10 min at 175 deg C.

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10. Rest for 2-3 days for oil to resurface and skin to soften.

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